Discussion

Would anyone be interested in shelf-stable pre-packaged egg yolks?

Sometimes I just want to dip my toast in a bit of egg yolk but don't want to eat an entire fried egg. Same with hash browns -- sometimes I just want a bit of "gooey-ness" to my potatoes, but don't feel like making or eating a whole egg.

My best efforts have only turned up egg yolks for commercial kitchens, sold in bulk, like this one. http://www.foodservicedirect.com/prod... I mean, seriously, what home cook needs 30 lbs of egg yolks?!

How about just a small 1/2 pint of shelf-stable yolks. Why is that the unicorn of grocery store shelves?

I suppose I would just pour a bit out (into a shot glass maybe) and heat it up in the microwave just a touch so it's slightly warm and then using as a dipping sauce for my toast. A dash of salt and pepper might work as well.

And, really, who hasn't made custard and then left pondering the age-old Chowhound question of "What to do with all these egg whites" or "Can I freeze left over eggs whites" etc.

Don't they already come pre-packaged right out of the chickens...........?Fresh eggs are shelf stable for a month or so.I guess you could separate a few yolks and put them into an airtight container in the fridge.

When I compare the cost of those packaged egg products to what I pay for eggs I can't imagine buying just the white never mind the yolks. But poeple buy the whites so who am I to say? If I only wanted the yolk for my toast I have no issue throwing the egg white away, storing it for later use or simply eating it as there are very few calories in the whites alone.

I would also be curious how they would really taste. I can easily taste/feel the difference of egg beaters and the “just white” packaged product. I also think that the beauty and “eggy” taste of a yolk would somehow be lost in making it shelf stable. But then again people tell me I am crazy for thinking that I can taste the difference in an egg I get right out of the neighbors coop vs the ones you can buy in a store…

Only if you eat large amounts of whites. It is considerably cheaper for me to crack open an egg and then save, eat or discard the unused portion. Not only that but I am ingesting an incredibly fresher product. But one does not eat yolks but ate large amounts of whites I can see it being 'cheaper'.